Recipe can be divided into two

  • 2 eggs
  • 2 cups buttermilk
  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 tablespoons butter
  • ½ teaspoon vanilla extract
  • 1-2 tablespoons vegetable oil


  • Place butter in measuring cup.
  • Defrost butter in microwave until melted.
  • Beat eggs in large bowl, until frothy.
  • Add buttermilk, melted butter, flour, sugar, baking powder, baking soda, salt, and vanilla extract to bowl.
  • Beat with whisk until smooth.
  • Turn stove to medium heat, heat pan on stove.
  • Coat bottom of pan with vegetable oil, while pan is sitting on heat.
  • Pan is hot when splashing a tiny bit of water on it causes water to sizzle and evaporate.
  • Spoon batter into pan, ⅓ of a cup per pancake.
  • When air-holes begin to appear, and remain open on top surface, flip pancake.
  • When bottom is same color as top, and body is no longer squishy, pancake is done.